CN103082219B - Preparation method of spicy and hot soybeans with stomach invigorating and digestion improving functions - Google Patents
Preparation method of spicy and hot soybeans with stomach invigorating and digestion improving functions Download PDFInfo
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- CN103082219B CN103082219B CN201210464932.2A CN201210464932A CN103082219B CN 103082219 B CN103082219 B CN 103082219B CN 201210464932 A CN201210464932 A CN 201210464932A CN 103082219 B CN103082219 B CN 103082219B
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Abstract
The invention discloses a preparation method of spicy and hot soybeans with stomach invigorating and digestion improving functions. The preparation method comprises the following steps of: uniformly mixing 74-78 parts by weight of pickled soybeans, 2-3 parts by weight of nutritional extracts, 15-20 parts by weight of fried nut mixture, 1-2 parts by weight of monosodium glutamate, 15-20 parts of red chilli paste, 15-22 parts by weight of red camphor oil and 6-8 parts by weight of white sugar, and packaging to obtain the spicy and hot soybeans with stomach invigorating and digestion improving functions. The spicy and hot soybeans are crispy and delicious and have stomach invigorating and digestion improving functions; raw materials of the nutritional extracts are reasonable in compatibility and are safe and free of side effects; Chinese yam, endothelium corneum gigeriae galli, pumpkin flower, tuckahoe, pawpaw and the like respectively have a well stomach invigorating effect; and the nutrition of the spicy and hot soybeans is enriched while the mouthfeel taste is improved as nuts are used.
Description
Technical field
The present invention relates to field of food, is exactly the preparation method of the spicy soya bean of a kind of stomach strengthening and digestion promoting.
Background technology
Existing soya bean processed food kind is few, and does not have the effect of health care more.
Summary of the invention
The object of the present invention is to provide a kind of preparation method simultaneously with the spicy soya bean of stomach strengthening and digestion promoting of dietary function crisp, fragrant and pleasant to taste.
Above-mentioned purpose is realized by following scheme:
A preparation method for the spicy soya bean of stomach strengthening and digestion promoting, is characterized in that:
Comprise the following steps:
(1), after 2-4 weight portion shelled peanut, 4-8 weight portion pumpkin seeds benevolence, the mixing of 3-5 weight portion Chinese Drug Gualouzi benevolence, fry, the kernel compound obtaining frying is for subsequent use;
(2), by 105-110 weight portion soya bean boiling water 3-4 minute, take out after cold water flush, then add 20-22 weight portion salt and mix thoroughly, after pickling 10-12 hour, control clean salt solution, the soya bean that must pickle is for subsequent use;
(3), by after 4-6 weight portion Chinese yam, the 2-4 weight portion the membrane of a chicken's gizzard, 1-2 weight portion pumpkin flower, 2-4 weight portion Poria cocos, 4-5 weight portion pawpaw, 1-2 weight portion red date, the mixing of 1-2 weight portion butterflybush flower, be incorporated as raw material gross weight 5-8 water doubly, decocting removes slag, rear concentrate drying, obtains nutrition extract for subsequent use;
(4) the kernel compound of the soya bean of, by 74-78 weight portion pickling, 2-3 weight portion nutrition extract, the frying of 15-20 weight portion and 1-2 weight portion monosodium glutamate, 15-20 weight portion chili paste, 15-22 weight portion chilli oil, the mixing of 6-8 weight portion white sugar, pack and obtain the spicy soya bean of stomach strengthening and digestion promoting.
Decocting described in step (3) removes slag operation in triplicate, and the filtrate after being combined carries out concentrate drying.
The preparation method of the described spicy soya bean of a kind of stomach strengthening and digestion promoting, is characterized in that: the layering of soya bean lotus leaf separates by described pickling in operation, and every 18-22 weight portion soya bean is one deck.
The preparation method of the described spicy soya bean of a kind of stomach strengthening and digestion promoting, is characterized in that: described lotus leaf is placed in before use above the lophatherum gracile of smouldering and smokes 10-15 minute.
After the spicy soya bean packaging of stomach strengthening and digestion promoting, deposit more than 20 days i.e. edibles.Emptying air is wanted during packaging.
Beneficial effect of the present invention is: the dietary function while the present invention is crisp, fragrant and pleasant to taste with stomach strengthening and digestion promoting, the material combination of nutrition extract is reasonable, raw materials used safety has no side effect, Chinese yam, the membrane of a chicken's gizzard, pumpkin flower, Poria cocos, pawpaw etc. all have good digestion promoting function, the use of kernel, has enriched nutrition of the present invention while adding mouthfeel taste of the present invention.Use lotus leaf layering to separate to pickle, make the present invention have the fragrance of lotus leaf.Lotus leaf is smoked through lophatherum gracile, has the delicate fragrance of the leaf of bamboo while can not addling.
Detailed description of the invention
A preparation method for the spicy soya bean of stomach strengthening and digestion promoting, comprises the following steps:
After (1) 3 weight portion shelled peanut, 6 weight portion pumpkin seeds benevolence, 4 weight portion Chinese Drug Gualouzi benevolence mixings, fry, the kernel compound obtaining frying is for subsequent use;
(2), by 105 weight portion soya beans boiling water 4 minutes, after taking out cold water flush, then add 22 weight portion salt and mix thoroughly, after pickling 12 hours, control clean salt solution, the soya bean that must pickle is for subsequent use;
(3), by after 5 weight portion Chinese yams, the 3 weight portion thes membrane of a chicken's gizzard, 1 weight portion pumpkin flower, 4 weight portion Poria cocos, 5 weight portion pawpaws, 2 weight portion red dates, 2 weight portion butterflybush flower mixings, be incorporated as the water of raw material gross weight 8 times, decocting removes slag, rear concentrate drying, obtains nutrition extract for subsequent use;
(4) the kernel compound of the soya bean of, by 76 weight portions (kg) pickling, 3 weight portion nutrition extracts, 20 weight portion fryings and 2 weight portion monosodium glutamates, 20 weight portion chili paste, 22 weight portion chilli oil, 8 weight portion white sugar mixings, pack and obtain the spicy soya bean of stomach strengthening and digestion promoting.
The layering of soya bean lotus leaf separates by described pickling in operation, and every 18 weight portion soya beans are one deck.
The preparation method of the described spicy soya bean of a kind of stomach strengthening and digestion promoting, is characterized in that: described lotus leaf is placed in before use above the lophatherum gracile of smouldering and smokes 12 minutes.
After the spicy soya bean packaging of described stomach strengthening and digestion promoting, deposit more than 20 days i.e. edibles.Emptying air is wanted during packaging.
Taste scoring experiment is carried out to the spicy soya bean of the present embodiment gained stomach strengthening and digestion promoting, through the evaluation of 70 people's mouthfeels and taste, 57 people are had to represent the taste liking the present embodiment, 6 people are had to represent the taste not liking the present embodiment, all the other 7 people represent that the present embodiment taste is general, visible, popular to its mouthfeel of the present embodiment and taste acceptance level high.
Claims (1)
1. a preparation method for the spicy soya bean of stomach strengthening and digestion promoting, is characterized in that:
Comprise the following steps:
(1), after 2-4 weight portion shelled peanut, 4-8 weight portion pumpkin seeds benevolence, the mixing of 3-5 weight portion Chinese Drug Gualouzi benevolence, fry, the kernel compound obtaining frying is for subsequent use;
(2), by 105-110 weight portion soya bean boiling water 3-4 minute, take out after cold water flush, then add 20-22 weight portion salt and mix thoroughly, control clean salt solution after pickling 10-12 hour, the soya bean that must pickle is for subsequent use;
The layering of soya bean lotus leaf separates by described pickling in operation, and every 18-22 weight portion soya bean is one deck; Described lotus leaf is placed in before use above the lophatherum gracile of smouldering and smokes 10-15 minute;
(3), by after 4-6 weight portion Chinese yam, the 2-4 weight portion the membrane of a chicken's gizzard, 1-2 weight portion pumpkin flower, 2-4 weight portion Poria cocos, 4-5 weight portion pawpaw, 1-2 weight portion red date, the mixing of 1-2 weight portion butterflybush flower, be incorporated as raw material gross weight 5-8 water doubly, decocting removes slag three times, filtrate after being combined carries out concentrate drying, obtains nutrition extract for subsequent use;
(4) the kernel compound of the soya bean of, by 74-78 weight portion pickling, 2-3 weight portion nutrition extract, the frying of 15-20 weight portion and 1-2 weight portion monosodium glutamate, 15-20 weight portion chili paste, 15-22 weight portion chilli oil, the mixing of 6-8 weight portion white sugar, pack and obtain the spicy soya bean of stomach strengthening and digestion promoting.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210464932.2A CN103082219B (en) | 2012-11-16 | 2012-11-16 | Preparation method of spicy and hot soybeans with stomach invigorating and digestion improving functions |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210464932.2A CN103082219B (en) | 2012-11-16 | 2012-11-16 | Preparation method of spicy and hot soybeans with stomach invigorating and digestion improving functions |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103082219A CN103082219A (en) | 2013-05-08 |
| CN103082219B true CN103082219B (en) | 2015-04-15 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210464932.2A Expired - Fee Related CN103082219B (en) | 2012-11-16 | 2012-11-16 | Preparation method of spicy and hot soybeans with stomach invigorating and digestion improving functions |
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| CN (1) | CN103082219B (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105105028A (en) * | 2015-06-11 | 2015-12-02 | 张辉和 | Preparation method for mixed bean food |
| CN105995569A (en) * | 2016-05-11 | 2016-10-12 | 安徽红花食品有限公司 | Fried soybeans and manufacturing method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1973674A (en) * | 2006-12-04 | 2007-06-06 | 崔进章 | Pickles made of bean |
| CN101940297A (en) * | 2010-08-08 | 2011-01-12 | 程振雷 | Food-therapy nutrient product capable of strengthening body, stimulating appetite and nourishing stomach |
| CN102293375A (en) * | 2011-08-24 | 2011-12-28 | 刘宗英 | Manufacturing method of salty soybeans |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP5906560B2 (en) * | 2011-02-24 | 2016-04-20 | 広島県 | Method for producing food beans and food |
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2012
- 2012-11-16 CN CN201210464932.2A patent/CN103082219B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1973674A (en) * | 2006-12-04 | 2007-06-06 | 崔进章 | Pickles made of bean |
| CN101940297A (en) * | 2010-08-08 | 2011-01-12 | 程振雷 | Food-therapy nutrient product capable of strengthening body, stimulating appetite and nourishing stomach |
| CN102293375A (en) * | 2011-08-24 | 2011-12-28 | 刘宗英 | Manufacturing method of salty soybeans |
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| CN103082219A (en) | 2013-05-08 |
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Granted publication date: 20150415 Termination date: 20151116 |
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| EXPY | Termination of patent right or utility model |